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Duration
1 hour
Serves
4 to 6
Chef’s notes
Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region.
Bobotie is typically eaten with yellow (turmeric) rice. It’s also good over mashed potatoes.
Ingredients
- 1 lb. ground venison
- 1 slice white bread
- ¼ cup whole milk
- 2 tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. curry powder
- ¼ tsp. dried oregano
- ¼ tsp. dried thyme
- Dash cayenne pepper
- 1 bay leaf
- 1 tbsp. golden raisins, heaping
- 2 tbsp. mango or apricot chutney
- 1 clove
- ¼ tsp. allspice
- 1 tsp. Kosher salt
- Freshly cracked pepper
Topping
- 2 eggs
- 1 cup whole milk
- 6 bay leaves
- Salt and pepper
Also works with
Any ground meat
Preparation
- Preheat oven to 350°F. In a bowl, rip sliced bread into small pieces and soak in ¼ cup of whole milk—set aside.
- In a 10-inch cast iron skillet, melt two tablespoons of butter over medium-high heat. Brown the ground venison, breaking up the meat with a spoon. Then add chopped onion, minced garlic, curry powder, oregano, thyme, cayenne and bay leaf. Sauté until onion becomes soft and translucent, about 5 to 7 minutes—stir frequently and adjust heat as needed.
- Then add raisins, chutney, clove, allspice, kosher salt, and freshly ground pepper. Stir for another 5 minutes. Season meat to taste. Whip in soaked bread until incorporated into the meat. Take off the heat. Press the meat down into the skillet to level out and compact.
- In a bowl, lightly whisk together two eggs and a cup of whole milk. Pour it over the meat in the skillet. Dot the top with six bay leaves and sprinkle with salt and pepper. Transfer to a 350°F oven and bake for 30 to 45 minutes or until the egg is set and slightly golden.
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Chef’s notes
Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region.
Bobotie is typically eaten with yellow (turmeric) rice. It’s also good over mashed potatoes.
Ingredients
- 1 lb. ground venison
- 1 slice white bread
- ¼ cup whole milk
- 2 tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. curry powder
- ¼ tsp. dried oregano
- ¼ tsp. dried thyme
- Dash cayenne pepper
- 1 bay leaf
- 1 tbsp. golden raisins, heaping
- 2 tbsp. mango or apricot chutney
- 1 clove
- ¼ tsp. allspice
- 1 tsp. Kosher salt
- Freshly cracked pepper
Topping
- 2 eggs
- 1 cup whole milk
- 6 bay leaves
- Salt and pepper
Also works with
Any ground meat
Preparation
- Preheat oven to 350°F. In a bowl, rip sliced bread into small pieces and soak in ¼ cup of whole milk—set aside.
- In a 10-inch cast iron skillet, melt two tablespoons of butter over medium-high heat. Brown the ground venison, breaking up the meat with a spoon. Then add chopped onion, minced garlic, curry powder, oregano, thyme, cayenne and bay leaf. Sauté until onion becomes soft and translucent, about 5 to 7 minutes—stir frequently and adjust heat as needed.
- Then add raisins, chutney, clove, allspice, kosher salt, and freshly ground pepper. Stir for another 5 minutes. Season meat to taste. Whip in soaked bread until incorporated into the meat. Take off the heat. Press the meat down into the skillet to level out and compact.
- In a bowl, lightly whisk together two eggs and a cup of whole milk. Pour it over the meat in the skillet. Dot the top with six bay leaves and sprinkle with salt and pepper. Transfer to a 350°F oven and bake for 30 to 45 minutes or until the egg is set and slightly golden.